In a city known for its burgeoning craft-beer scene, this pub has made its mark by pairing its brews with comforting bites that stand out for their creative flavors. One such menu item is the Korean Fried Chicken Sandwich, which stars a fried chicken breast slathered in sweet-and-spicy gochujang sauce. Pickled vegetables add extra bite and crunch to this on-a-bun creation.
This self-described ordinary pub has an extraordinary sweet and savory pork belly slider made with bacon jam and bourbon sauce and nestled inside a fluffy doughnut bun.
Jose and Luis Blanco, a father-son duo, test the limits of creativity when coming up with new ideas for their burgers, like their Nica Burger, made with Nicaraguan fried cheese, jalapeno cream sauce, a fried plantain patty and Nicaraguan coleslaw; or their Super 109 burger. It's an Angus beef patty with French fries, American cheese, fried mozzarella, Applewood smoked bacon, onion rings and a mac n' cheese patty covered with homemade guava sauce, served on a Brioche Bun. "Yes it's all in the burger. And YES it's bigger than your face," says Chef Blanco.
This spacious spot can fill up fast, particularly on the weekend, so snagging a table often means arriving on the early side. Patrons without a seat can mingle by the rustic-chic bar that stretches along one wall. Head here to order wine, cocktails and beer, including suds from local brewers like Long Island-based Montauk Brewing Co.
Fat Bob's isn't solely known for their slow-smoked barbeque: they have five signature mac bowls and four signature sauces to create a delicious barbeque meal. If you can't get enough at the restaurant, Fat Bob's has food trucks and offers catering services.
Public is a family-owned, farm-to-table restaurant that prides itself on partnering with local vendors. Their mission includes providing fresh and sustainably produced dishes for the whole family. At Public you can enjoy craft beer, eat during brunch or dinner, dine amongst interesting and historical decoration, and enjoy live music.
Don’t let this joint’s unfussy appearance fool you. Step inside and you’ll soon find yourself face-to-face with a dizzying number of inventive topping options. Perusing the menu is like reading War and Peace. Here’s a pro tip: Order the La Vida Loca (but expect to get messy). Ortega green chile, avocado and ghost pepper Jack cheese are stacked atop a thick beef patty. Underneath are lettuce, tomatoes, onions, pickle chips and Sriracha mayo, all nestled in a fluffy white bun.
Craft beers get star billing at this brewery housed in a cavernous, century-old building in downtown Los Angeles. All the brews served here are made on-site, down to the hops grown on the rooftop, as Michael Symon found out when he stopped by for a visit. He couldn’t leave without trying the top-selling Angel City IPA, which he described as having “good hops and a little bit of citrus.”
Nestled in the charming Fell’s Point neighborhood of Baltimore, which is known for its plethora of bars and restaurants, this joint draws the crowds with its live music and unique brews. Michael Symon stopped by to sample the suds and was left impressed by Smoke on the Waterfront, a smoked black IPA that’s available only here and at the brewery that makes it. “That’s awesome. You get the smoke right on the back end and a little bit of that hoppiness in the beginning,” Michael said.
Market Garden Brewery was created by four friends with a simple motto, "Beer for People", who produce original beer and cider. You can tour the brewery or purchase cases or kegs. Of course, if you plan to stay for a while, you can grab burgers, pizza and salad to pair.
At Black's Barbecue, the oldest family-run barbecue joint in Texas, slow-cooked ribs, brisket, sausage and more are the lay of the land. Don't expect to drown your meal in BBQ sauce here; Black's does its meat the old-fashioned way, so nothing gets in the way of its distinctive sweet smokiness.
Chef Chris Poetter blends intense Japanese precision and American comfort food to create his towering crunchy burgers. For the Godzilla Attack, a grass-fed beef patty is breaded with panko breadcrumbs and deep fried for a crunchy exterior. The burger is then piled with toppings and a house-made Japanese barbecue sauce and spicy mayo.
This spot elevates the classic burger with creative riffs that deliver big on decadence. Follow Michael Symon’s lead and try the Market Burger (it’s topped with tender short ribs and a buttery bearnaise sauce). Then indulge in the Sweet Burger, made with a super-fudgy brownie, funnel fries and more.
The Huron Room plays things a bit differently than your standard fish ‘n’ chips joint. Instead of making the dish with seafood options, this spot sticks with freshwater fish sourced from local lakes. Michael Symon opts for a fish-and-chips plate made with lake perch that’s dipped in a beer batter before being fried. The menu is rife with dishes made from local ingredients, including an indulgent panna cotta topped with Saskatoon berries from northern Michigan.
Make restaurant favorites at home with copycat recipes from FN Magazine.
Let Guy take you on a coast-to-coast tour Friday at 9|8c.